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Hungarian Flourless Hazelnut Cake
Hungarian Flourless Hazelnut Cake
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Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
90 minutes
Decadent hazelnut cake with whipped cream and toasted hazelnuts. Gluten-free perfection.
Ingredients:
  • 12 ounces hazelnuts
  • 2 teaspoons baking powder
  • 6 egg yolks
  • 0.625 cup white sugar
  • 6 egg whites
  • 1 pint heavy whipping cream
  • 0.125 cup chopped hazelnuts, for garnish
Instructions:
  • Preheat the oven to 325°F (165°C) while greasing and flouring a 9-inch springform pan. Grind hazelnuts until very fine, then mix in baking powder and set aside.
  • Whisk the egg yolks with the sugar in a large bowl until they turn pale yellow. Stir in the ground hazelnut mixture.
  • In a fresh bowl, using a clean whisk, whisk the egg whites until stiff peaks form. Gently fold 1/3 of the egg whites into the yolk mixture, then fold in the rest until fully combined with no streaks.
  • Transfer the mixture into a 9-inch springform pan. Bake in a preheated oven for 60 to 75 minutes, or until the top of the cake bounces back when lightly pressed. Allow it to cool on a wire rack.
  • Once the cake has cooled, slice it into 3 layers. Whip the cream until stiff, then spread generously between the layers, on top, and around the sides of the cake. Finish by sprinkling chopped hazelnuts on top for decoration.

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